The Simple Joy of this Creamy Brandy Chicken Curry
While fancy restaurant curries might intimidate you with their endless spice lists and complex techniques, this creamy brandy chicken curry proves that extraordinary flavors can emerge from the simplest approach.
I love how this recipe strips away the fuss while delivering restaurant-quality results. Just six main ingredients create pure magic in your kitchen.
The brandy adds sophistication without pretense, while double cream transforms everything into velvet luxury. Why complicate things when butter, onions, and curry powder do the heavy lifting?
Sometimes the best dishes come from embracing simplicity rather than chasing culinary complexity.
Ingredients
This creamy brandy chicken curry keeps things delightfully simple with just a handful of everyday ingredients that you probably have lurking in your kitchen right now.
No hunting down exotic spices or making special trips to specialty stores – just straightforward pantry staples that come together like old friends at a dinner party.
- 3 tablespoons vegetable oil
- 50 g butter
- 3 medium onions, peeled and chopped
- 1 tablespoon curry powder (rounded tablespoon)
- 6 skinless chicken breasts
- 1 glass brandy
- 1 (284 ml) carton double cream
- Salt
The beauty of this ingredient list lies in its flexibility and forgiving nature.
Don’t stress if your onions are slightly larger or smaller – curry is wonderfully adaptable to these little variations.
For the brandy, any decent cooking brandy will do the trick, though if you’ve got a nice bottle open, why not treat your curry to the good stuff?
The curry powder can be your favorite brand or blend, and honestly, a slightly heaped tablespoon never hurt anyone if you’re feeling bold.
Double cream is non-negotiable here though – it’s what transforms this from ordinary chicken and onions into something that tastes like you’ve been secretly attending culinary school.
How to Make this Creamy Brandy Chicken Curry
Making this creamy brandy chicken curry is like conducting a very low-key orchestra where everything happens in gentle, forgiving stages.
Start by heating 3 tablespoons of vegetable oil and 50g butter in your largest, deepest frying pan – the one with a lid that actually fits properly, unlike that wonky situation I’m sure we’ve all dealt with. Once the butter stops its enthusiastic bubbling, add your 3 chopped medium onions, pop that lid on, and let them cook gently for 8-10 minutes until they’re soft and sweet. The key word here is gently – we’re coaxing the onions into submission, not staging a high-heat assault.
After they’ve surrendered nicely, stir in 1 rounded tablespoon of curry powder and cook for another 2 minutes, just long enough for those spices to wake up and start smelling like dinner should.
Now comes the part where you arrange your 6 skinless chicken breasts on top of the fragrant onion mixture, sprinkle them with a little salt like you’re blessing them for their culinary journey, and cover the pan again. Let everything cook over low heat for 20-25 minutes, turning the chicken occasionally so it doesn’t get jealous of whichever side is getting more attention. The chicken should be cooked through and tender – no pink bits hiding in there. For even more hands-off cooking and foolproof results, a premium slow cooker can transform this recipe into a set-it-and-forget-it masterpiece.
Pour in 1 glass of brandy and let it bubble away for 5 minutes, which is when your kitchen starts smelling like a fancy restaurant and you feel momentarily sophisticated.
Finally, add that glorious 284ml carton of double cream and heat everything through until it’s steaming and gorgeous. That’s it – you’ve just created something that looks like you know what you’re doing in the kitchen, even if you’re secretly winging it like the rest of us.
Substitutions and Variations
Once you’ve mastered this basic recipe, you’ll probably start wondering what happens if you swap out ingredients, and honestly, that’s where the real fun begins.
Can’t find brandy? Whiskey works beautifully. Or skip alcohol entirely and add extra cream.
I’d swap chicken thighs for breasts – they’re juicier and harder to overcook. Coconut milk instead of cream creates a lighter version.
Want more heat? Double the curry powder or toss in some cayenne.
Even the onions are flexible – shallots add sweetness, while red onions bring mild sharpness.
Each tweak creates your own signature version.
Additional Things to Serve With Creamy Brandy Chicken Curry
Why stop at rice when you can turn this creamy brandy chicken curry into a proper feast?
I love pairing this rich curry with warm naan bread – perfect for scooping up every drop of that luxurious sauce. Basmati rice works wonderfully, but I’ll often throw in some buttery mashed potatoes too. Can you imagine anything more comforting?
Roasted vegetables like cauliflower or green beans add nice color and crunch. A simple cucumber raita cools things down nicely, while poppadoms provide that satisfying crispy texture.
Fresh cilantro and lime wedges brighten everything up beautifully.
Final Thoughts
Although this creamy brandy chicken curry might seem fancy enough for dinner parties, it’s honestly become one of my go-to weeknight meals because it’s so ridiculously simple.
You literally just throw everything in one pan and let it do its thing. No complicated spice grinding or hours of simmering required.
The brandy gives it that special something without breaking the bank, and the cream makes everything silky and comforting.
Perfect for those nights when you want something that tastes impressive but doesn’t require actual effort.
Sometimes the easiest recipes are the most satisfying ones.
